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Arugula Pesto
Pantry Italian

Arugula Pesto

5.0

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add arugula and cook until bright green, about 30 seconds. Remove arugula to a bowl full of ice water for several minutes until cold. Drain and wring out arugula.
  2. 2 Pulse arugula, olive oil, almonds, and garlic together in a blender, scraping down the sides, until mixture just becomes a coarse puree. Pour puree into a bowl and season with salt.

By John Mitzewich

Easy Spinach and Arugula Chicken
Dinner

Easy Spinach and Arugula Chicken

4.5

Prep
10 min
Cook
50 min
Total
60 min

Instructions

  1. 1 Stuff spinach leaves, arugula, and garlic under the skin of the chicken thigh and place on a baking dish. Sprinkle with seasoned salt.
  2. 2 Bake chicken thigh in the oven set at 350 degrees F (175 degrees C) until no longer pink at the bone and the juices run clear, about 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By Christina

Kathy's Baked Stuffed Tomatoes
Side Dish

Kathy's Baked Stuffed Tomatoes

3.8

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 In a blender or food processor, blend the garbanzo beans, arugula, garlic, feta cheese, 4 tablespoons Parmesan cheese, and olive oil until smooth.
  3. 3 Place tomatoes in an 8x8 inch baking dish. Stuff the tomatoes with the garbanzo bean mixture. Sprinkle with remaining Parmesan cheese.
  4. 4 Bake 20 minutes in the preheated oven, until bubbly and lightly browned.

By KATHYP100

Arugula Risotto
Dinner

Arugula Risotto

4.3

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Finely chop arugula and set aside.
  2. 2 Heat oil in a large saucepan over medium heat. Saute rice in the hot oil until it begins to look toasted, about 1 minute. Add onion and cook until softened, about 5 minutes. Pour in wine and stir frequently until most of the liquid is absorbed, 5 to 7 minutes.
  3. 3 Stir in vegetable broth, 1 cup at a time, stirring almost constantly. Add arugula with the 5th cup of vegetable broth; pour in remaining broth, stirring almost constantly, until rice is tender yet firm to the bite, 20 to 25 minutes.
  4. 4 Remove from heat and stir in Parmesan cheese and butter. Add salt and pepper to taste.

By thespoonful

Blood Orange Salad with Caramel Dressing
Lunch

Blood Orange Salad with Caramel Dressing

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Divide arugula evenly between 2 plates. Place blood orange slices and red grapefruit segments on the arugula and sprinkle pomegranate seeds on top.
  2. 2 Combine balsamic vinegar, caramel syrup, and sesame oil in a cup; mix to combine. Drizzle dressing over salads. Garnish each salad with almond slices and serve.

By lutzflcat

Peach Caprese Salad
Dinner American

Peach Caprese Salad

4.7

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Arrange arugula and spinach mix on a medium plate or platter. Lay a piece of tomato down, then lightly lay a piece of mozzarella next to it so the edges touch. Add a piece of peach next to the mozzarella. Continue to layer until you have reached the end of the plate. Drizzle with balsamic vinegar.

By LaDonna Langwell

Arugula Salad with Prosciutto, Blue Cheese, and Pear
Dinner

Arugula Salad with Prosciutto, Blue Cheese, and Pear

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Coarsely chop chives and put in a food processor. Add olive oil and purée for 1 minute. Transfer to a squeeze bottle dispenser and set aside.
  2. 2 Evenly distribute arugula onto 4 medium plates. Top with prosciutto and blue cheese.
  3. 3 Peel and core pears, then cut in half. Cut each half into thin slices and add to plates in a fan shape.
  4. 4 Drizzle chive olive oil over each salad and decoratively add some to the sides of the plates. Repeat with balsamic glaze.

By Julie Racine

Sugar Snap Pea and Blueberry Salad
Dinner

Sugar Snap Pea and Blueberry Salad

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Cut ends off snap peas and pull off the tough strings running up the sides.
  2. 2 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add snap peas, cover, and steam for 1 minute or until you reach desired tenderness. Don't overcook because you still want a little crunch.
  3. 3 Transfer peas to a bowl of ice water for a few minutes to stop the cooking and retain the bright green color; drain well. Transfer peas to a large bowl and add arugula-spinach combo and 2/3 cup blueberries.
  4. 4 Combine oil, blueberries, vinegar, and honey for dressing in a food processor or blender; process until smooth.
  5. 5 Drizzle dressing over salad mixture and toss until well coated. Sprinkle almonds over the top and serve.

By lutzflcat

Hazelnut Blue Pecan Salad
Lunch

Hazelnut Blue Pecan Salad

4.9

Prep
10 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Preheat an oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
  2. 2 Beat egg whites until foamy in a large glass or metal mixing bowl. Gradually add the sugar, continuing to beat until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly. Fold in cayenne pepper and salt. Add the pecans and stir until coated. Spread the mixture evenly on the parchment-lined baking sheet.
  3. 3 Bake 10 minutes, then turn the pecan pieces. Bake another 10 minutes until toasted. Remove from oven and let cool about 15 minutes.
  4. 4 Mound two cups of salad greens on each plate. Sprinkle each serving with 1/4 cup Gorgonzola cheese, then drizzle with a teaspoon of hazelnut oil. Top each salad with a cup of toasted pecans.

By betsyjane

Zoodle Caprese Salad
Lunch Italian

Zoodle Caprese Salad

4.5

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Cut zucchini into zoodles ("noodles") using a spiralizer (fitted with the large shredding blade); cut zoodles into smaller pieces.
  2. 2 Combine zoodle pieces, mozzarella, tomatoes, and vinaigrette in a large bowl; mix well. Refrigerate until ready to use.
  3. 3 Toss in arugula and basil just before serving.

By Jeannette

Zucchini Noodles with Basil Pesto and Bacon
Dinner

Zucchini Noodles with Basil Pesto and Bacon

5.0

Prep
10 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Lay bacon slices on a large baking tray.
  2. 2 Broil in the preheated oven until crispy, 9 to 12 minutes. Transfer to a large plate lined with absorbent kitchen paper and allow to cool and harden.
  3. 3 Crumble the cooled bacon into smaller pieces and combine with pesto sauce.
  4. 4 Use a spiralizer or julienne peeler to cut zucchini into noodles, snipping midway to prevent them from getting too long.
  5. 5 Heat olive oil in a saute pan over medium heat. Add zucchini and garlic and cook until tender, 3 to 4 minutes. Add pesto-bacon mixture and heat for 2 minutes longer. Toss well so the noodles are evenly coated. Taste and season with salt if needed.
  6. 6 Top with freshly grated Parmiggiano-Reggiano cheese so it can melt while the dish is still warm. Season with freshly ground black pepper. Top with arugula, but do not mix it in. Serve immediately.

By Monica P

Holiday Salad Wreath
Dinner American

Holiday Salad Wreath

5.0

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Neatly arrange spinach in a 10- to 12-inch circle with leaf tips facing outward. Arrange arugula on top of spinach, leaving the outer tips of the spinach exposed. Scatter beets over the arugula. Arrange pieces of goat cheese around the wreath. Sprinkle pistachios on top. Season salad lightly with salt and pepper.

By Jones

Turkey Mustard Burgers
Dinner

Turkey Mustard Burgers

3.3

Prep
15 min
Cook
10 min
Total
55 min

Instructions

  1. 1 Mix ground turkey, minced red onion, Dijon mustard, and coarse salt in a bowl; form into 4 patties and refrigerate 30 minutes.
  2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  3. 3 Drizzle olive oil over the burgers.
  4. 4 Cook burgers on the preheated grill until no longer pink in the center and the juices run clear, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  5. 5 Serve on whole wheat hamburger buns topped with baby arugula, avocado, green bell pepper, and Parmesan cheese.

By ccb1122

Arugula-Avocado Salad with Pumpkin Seeds
Dinner American

Arugula-Avocado Salad with Pumpkin Seeds

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Wash arugula and discard any wilted or damaged leaves. Trim the ends, shake, and either pat or spin dry in a salad spinner to remove excess water. Chop roughly and transfer to a large mixing bowl.
  2. 2 Combine olive oil, lemon juice, and poppy seeds in a glass jar and shake until emulsified.
  3. 3 Add avocados to your bowl, reserving about 1/2 cup to use as a garnish. Pour the dressing over the salad, season with salt and pepper, and toss gently to combine. Taste and adjust seasonings.
  4. 4 Scatter the reserved avocado and pepitas on top and serve immediately.

By Anastasia

Wild Rocket (Arugula) and Parmesan Salad
Lunch Italian

Wild Rocket (Arugula) and Parmesan Salad

4.7

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Toss arugula and cilantro together in a large salad bowl; drizzle with lemon juice, olive oil, and balsamic vinegar. Sprinkle with red pepper flakes and black pepper; toss. Taste and adjust seasonings if desired.
  2. 2 Sprinkle salad with Parmesan cheese shavings; toss then serve.

By HDN

Collard Green Wraps
Lunch

Collard Green Wraps

Prep
25 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Fill a large pot with 3 inches of water. Add vinegar and salt; bring to a boil over medium-high heat.
  2. 2 While water comes to a boil, remove 4 large leaves from the bunch of collard greens. Lay them flat on a cutting board and trim the stems until even with beginning of leaves. Carefully shave center stems down until leaves lay flat, being careful to not tear them.
  3. 3 Place leaves in boiling water and cook undisturbed until bright green and wilted, about 30 seconds. Use tongs to carefully transfer leaves to a bowl of ice water; let cool 3 minutes. Remove from ice water and pat dry.
  4. 4 Lay collard leaves flat on a large cutting board and assemble wraps as follows, dividing ingredients evenly among the 4 leaves. Spread an even layer of hummus on each leaf, leaving a 2-inch border. In the bottom third of each leaf, stack bell pepper, cucumber, onion, artichoke hearts, and arugula. Drizzle with lemon juice.
  5. 5 Fold the sides of each leaf in towards the center, using your hands to help keep the sides tucked in, and roll, starting from bottom. Slice in half diagonally to serve.

By thymeforpineapple

Gruyere and Mushroom Pasta Salad
Lunch

Gruyere and Mushroom Pasta Salad

5.0

Prep
15 min
Cook
10 min
Total
145 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook fusilli pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 12 minutes. Drain and rinse under cold water.
  2. 2 Whisk olive oil, vinegar, dill, garlic, salt, and black pepper together in a bowl.
  3. 3 Combine cooked pasta, mushrooms, arugula, Gruyere cheese, and onion together in a large bowl. Pour dressing over pasta mixture; toss to coat. Cover bowl with plastic wrap and refrigerate pasta salad at least 2 hours before serving.

By jkoltov